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Add a photoServings: 16
Ingredients
- 1/2 c. unsalted butter
- 1/4 c. sugar
- 5 Tbsp. cocoa pwdr
- 1 x egg
- 1 tsp vanilla extract
- 1Â 1/2 c. chocolate cookie crumbs
- 1 c. unsweetened grated coconut
- 1/2 c. walnuts, toasted and minced
- Â Â Filling
- 1/3 c. unsalted butter, room temperature
- 1Â 1/2 Tbsp. custard pwdr
- 1/4 c. lowfat milk
- 2 tsp instant coffee pwdr
- 2 tsp vanilla
- 3 c. icing sugar, sifted
- Â Â Topping
- 8 ounce semisweet chocolate, minced
- 2 Tbsp. unsalted butter
Directions
- To Assemble:Preheat oven to 350 F. Grease bottom and sides of 8-inch square pan with vegetable oil or possibly spray. For base, heat butter and stir in sugar. Sift cocoa pwdr into mix and blend well. Whisk together egg and vanilla extract and add in. Blend in chocolate cookie crumbs, coconut and minced walnuts till proportionately incorporated. Press into prepared pan and bake for 10 min. Allow to cold for 10 min then refrigeratefor 20 min.
- For cappuccino filling, beat butter by hand till smooth and beat in custard pwdr. Heat lowfat milk with coffee pwdr to dissolve and cold to room temperature. Add in lowfat milk to butter mix a stir in sifted icing sugar a c. at a time, combining well. Spread over base and refrigeratewhile preparing topping.
- For topping, heat chocolate and butter over a pot of gently simmering water. Pour over vanilla filling and spread to cover proportionately. Refrigeratefor 30 min.
- To serve, slice with a warm, dry knife into 1-inch squares.
- Yield: 1 8-inch square pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 16 servings | |
| Calories 442 | |
| Calories from Fat 211 | 48% |
| Total Fat 24.39g | 30% |
| Saturated Fat 13.69g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 200mg | 8% |
| Potassium 259mg | 7% |
| Total Carbs 54.29g | 14% |
| Dietary Fiber 3.8g | 13% |
| Sugars 20.84g | 14% |
| Protein 7.03g | 11% |
